Oct 27 How steak became ‘manly’ and salads became ‘feminine’ By Paul Freedman, The Conversation When was it decided that women prefer some types of food – yogurt with fruit, salads and white wine – while men are supposed to gravitate to chili, steak and bacon?… Continue reading
Jun 28 5 ways social entrepreneurs are trying to cut food waste By Bryan Wood For now, the problem isn’t that there’s not enough food on the planet to feed everyone. The problem is how much food is wasted. Continue reading
Jun 21 PBS NewsHour Weekend presents ‘The Future of Food’ By Mark Bittman, Megan Thompson, Melanie Saltzman PBS NewsHour Weekend and Mark Bittman, former New York Times food writer and bestselling author, present 'The Future of Food,' a series of reports about efforts being made around the world to produce enough food sustainably and ethically for a… Continue reading
Mar 15 How the New York pizza slice became universal By Nsikan Akpan, Jamie Leventhal A new book explains how simple inventions, like the New York City pizza oven, allow certain food producers to dominate their global supply chains. Continue reading
Mar 14 Deep dish or New York style? How pi can solve your pizza order By Nsikan Akpan, Julia Griffin, Jamie Leventhal Math can solve your eternal questions of ordering pizza and explain why folding your pizza is always the strongest move. Continue reading
Nov 02 Watch 7:12 This festival aims to bridge the urban-rural political divide ‘in a time of rot’ By Jeffrey Brown A food and arts festival in central Wisconsin has grand ambitions. “Fermentation Fest” celebrates art, farming and all things fermented. But in addition to serving up sauerkraut and kombucha, festival organizers from The Wormfarm Institute also hope it provides… Continue watching
Jul 30 Min Jin Lee’s easy family recipe for Stuffed Cucumber Kimchi (Oi-Soh-Bahgi) By Elizabeth Flock Kimchi, a dish made from fermented vegetables, is a staple food in Korean cuisine and in author Min Jin Lee's family. Here's her mother's recipe. Continue reading
Apr 14 Wealthy Americans know less than they think they do about food and nutrition By Sheril Kirshenbaum, Douglas Buhler, The Conversation Affluent consumers may have more access to information about food than lower-income earners, but they are just as vulnerable to misinformation. Continue reading
Mar 24 Watch 10:54 What makes eggs ‘organic’? It depends on who you ask By Sam Weber, Connie Kargbo The U.S. Department of Agriculture finalized a plan under the Obama administration that required chickens laying organic eggs to have access to soil, not just enclosures attached to hen houses. But before the rule could be implemented under the Trump… Continue watching
Dec 17 This pop-up bakery brings Palestinian taste around the world By Pavni Mittal Australian-Palestinian entrepreneur Ameer El-issa and a team of bakers serve knafeh, a cheese-based dessert, out of a shipping container. Continue reading